What You’ll Need
- Beef stew meat. Cut the beef into evenly sized, bite-size chunks so the pieces become tender around the same time.
- Dry onion soup mix. One packet seasons the beef and gives the sauce its savory onion flavor.
- Condensed cream of mushroom soup. Stir it straight from the can into the sauce.
- Sour cream. A cup adds creaminess and a little tang to balance the onion seasoning.
How to Tell When the Beef Is Tender
Cover the casserole tightly with foil and bake at 325°F for 2 to 2½ hours. Start checking at 2 hours. A fork should slide into a piece of beef with little resistance. If the meat is still firm, cover the dish again and keep baking until tender.
How to Serve Creamy Mushroom Beef Pot
Stir the beef gently after baking, then give the sauce 5 minutes to settle. Ladle it over buttered egg noodles or mashed potatoes and spoon extra mushroom sauce over each portion.
4-Ingredient Creamy Mushroom Beef Pot Recipe Card
Fork-tender beef baked in a creamy mushroom sauce with sour cream and onion seasoning.
- Prep time — About 10 minutes
- Bake time — 2 to 2½ hours
- Rest time — 5 minutes
- Servings — 4 to 6
Ingredients
- 1½ pounds beef stew meat, cut into bite-size chunks
- 1 packet (about 1 ounce) dry onion soup mix
- 1 can (10½ ounces) condensed cream of mushroom soup
- 1 cup sour cream
Instructions
- Preheat the oven to 325°F (165°C). Lightly grease a medium oven-safe glass casserole dish.
- In a large bowl, stir together the condensed cream of mushroom soup, sour cream, and dry onion soup mix until evenly combined.
- Fold in the beef chunks until each piece is coated in sauce.
- Spread the beef and sauce evenly in the prepared dish. Cover tightly with foil and bake for 2 to 2½ hours, until the beef is fork-tender.
- Carefully remove the foil, stir gently, and let the dish rest for 5 minutes before serving warm.